Indulge in a festive treat with these Dark Chocolate Peppermint Whoopie Pies. You’ll love these soft, cake-like cookies filled with a creamy, refreshing peppermint frosting, perfect for any occasion. These Whoopie Pies are easy to make and guaranteed to be a crowd-pleaser.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder.
- Buttermilk: If you don’t have buttermilk, combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Peppermint Extract: Essential for the peppermint flavor. Do not substitute with mint extract.
- Powdered Sugar: Also known as confectioners’ sugar.
Ingredients:
For the Whoopie Pie Cakes:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Peppermint Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 2-3 tablespoons milk
- Red food coloring (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 whoopie pies (24 individual cakes)
- Calories per serving: Approximately 350 calories
- Tools Needed: Mixing bowls, electric mixer, baking sheets, parchment paper, cookie scoop or piping bag.
Step-by-Step Instructions:
Prepare for Baking
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier for your Whoopie Pies.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside. This ensures all the dry ingredients are evenly distributed.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step creates air pockets for a tender Whoopie Pie cake.
Add Wet Ingredients
Beat in the egg and vanilla extract into the butter mixture until well combined. Gradually alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined; do not overmix the Whoopie Pie batter.
Scoop the Cakes
Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each. You can use a cookie scoop for uniform Whoopie Pies.
Bake the Whoopie Pies
Bake for 10-12 minutes, or until the edges are set and the centers spring back when lightly touched. Let the Whoopie Pie cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Peppermint Filling
While the Whoopie Pie cakes are cooling, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, peppermint extract, and milk. Mix until the filling is smooth and fluffy. Add a few drops of red food coloring, if desired, and mix until uniformly colored.
Assemble the Whoopie Pies
Once the Whoopie Pie cakes are completely cool, spread a generous amount of peppermint filling on the flat side of one cake. Top with another cake, flat side down, to create a sandwich. Repeat with the remaining Whoopie Pies.
Variation Ideas:
- Chocolate Chip Whoopie Pies: Add mini chocolate chips to the batter.
- Espresso Whoopie Pies: Add a teaspoon of espresso powder to the cocoa powder for a deeper chocolate flavor.
- Mint Chip Filling: Fold in finely chopped dark chocolate or mini chocolate chips into the peppermint filling.
Storage Instructions:
Store your Dark Chocolate Peppermint Whoopie Pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual Whoopie Pies for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I make these Whoopie Pies ahead of time?
A: Yes, you can bake the cakes a day in advance and store them in an airtight container. Prepare the filling just before assembling.
Q: Why are my Whoopie Pies flat?
A: This can happen if your baking soda is old, or if you overmixed the batter, which develops too much gluten.
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.
Q: What if I don’t have peppermint extract?
A: Peppermint extract is key for the flavor. Avoid substituting with general mint extract as the taste will be different.
Q: How do I get perfectly round Whoopie Pies?
A: Use a cookie scoop to portion the batter, or pipe it onto the baking sheet using a piping bag.
Q: Can I make these Whoopie Pies gluten-free?
A: You can experiment with a 1:1 gluten-free baking flour blend, but results may vary.
